Cornflakes make for the cutest golden-brown crust for baked eggs in a muffin tin! I had the idea for this after trying The Pioneer Woman’s Baked Eggs in Hashbrown Cups because I always have leftover cornflakes in my pantry after making Scotcheroos. These are so super easy and would be so fun to make with kiddos!
Crispy Baked Eggs
Course: Uncategorized, BreakfastDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
20
minutesCalories
300
kcalIngredients
Nonstick cooking spray
1 1/2 cups cornflakes
1 tablespoon butter, melted
4 large eggs
Kosher salt and freshly ground black pepper
Directions
- Preheat oven to 325 degrees F.
- Toss cornflakes and melted butter in a small bowl. Scoop cornflakes into a greased muffin tin (I used a jumbo size!) and shape into four nests.
- Crack an egg into the center of each nest. Season with salt and pepper.
- Bake for 20 minutes until whites are set.
comments